Chicken Parma Rosa

Cheesy lasagna and spaghetti with meatballs are Italian comfort food classics, and this chicken Parma rosa deserves the same billing. Tender bites of chicken, fresh spinach and sweet tomatoes swim in a luscious blush sauce, rich with salty Parmesan and fragrant basil.
​
The best part? This velvety, restaurant-quality recipe comes together entirely in your slow cooker! Shared by Taste of Home reader Gina Workman of Kingsland, Arkansas, this homemade pasta sauce is perfect served over short or long noodles for a nearly effortless upgrade to pasta night, or even as a festive red-and-green dish around the holidays.

Ingredients for Chicken Parma Rosa

• Chicken thighs: Bone-in chicken thighs bring rich, savory depth to the sauce, but boneless thighs work in a pinch.
• Cherry tomatoes: These tiny tomatoes add natural sweetness and give the sauce its signature blush color, with no chopping required. They soften and burst in the slow cooker, contributing to the sauce’s rustic texture.
• Spinach: Fresh spinach adds vibrant pops of green against the pink sauce and wilts down into tender bites. If you don’t have fresh spinach, frozen spinach works, but be sure to thaw it and squeeze out excess moisture before adding it to the slow cooker.
• Garlic: Minced garlic adds classic savory aroma and depth. Use fresh cloves for the best flavor or jarred pre-minced garlic if you’re short on time.
• Heavy whipping cream: Heavy whipping cream and heavy cream can be used interchangeably in this recipe. For a slightly lighter sauce, you can substitute half-and-half instead.
• Parmesan cheese: Grated Parmesan melts into the sauce, helping to thicken it and adding salty, nutty depth. Freshly grated cheese usually melts more smoothly and delivers the best flavor.
• Basil: This recipe calls for refrigerated basil puree, which is chopped basil leaves usually mixed with a little oil and packed into a convenient squeeze tube. Look for it near the fresh herbs in the produce section. If you can’t find it, use fresh chopped basil leaves.
• Hot cooked pasta: Spoon the chicken and sauce over your favorite hot cooked pasta. The creamy sauce clings beautifully to any shape, from long spaghetti to short penne.

Directions

Step 1: Slow-cook the chicken and vegetables

Place the chicken thighs, cherry tomatoes, spinach and minced garlic in a 6-quart slow cooker. Pour 4 cups of water over the top. Cover and cook on high for four hours.

Editor’s Tip: For extra flavor, you can sprinkle the chicken with a pinch of salt, pepper or Italian seasoning before adding it to the slow cooker.

Step 2: Cube the chicken

Use tongs to carefully transfer the chicken thighs from the slow cooker to a cutting board. Discard the skin and bones, then cut the meat into bite-sized pieces. Return the chicken to the slow cooker.

Editor’s Tip: If desired, you can shred the chicken instead of cubing it for a different texture.

Step 3: Finish the sauce

Stir the heavy whipping cream, grated Parmesan cheese, basil puree, salt and pepper into the slow cooker. Cover and cook for 30 minutes longer until the sauce is heated through.

Step 4: Serve

Spoon the chicken and creamy sauce over hot cooked pasta. Garnish with additional grated Parmesan and fresh minced basil, if desired.

Chicken Parma Rosa Variations

• Change the protein: Use boneless skinless chicken breasts for a leaner option, or swap in seared Italian sausage links for a different flavor profile. You can also stir in a can of drained cannellini beans along with the heavy cream for an extra boost of protein.
• Add some spice: Give the sauce a little heat by stirring in a pinch of crushed red pepper flakes along with the cream and cheese.
• Boost the veggies: Add extra vegetables, such as chopped onion, bell pepper, zucchini or baby kale in addition to the tomatoes and spinach.
• Lighten it up: Keep the sauce creamy but reduce the fat by using half-and-half or a mix of 1 cup milk and 1 cup heavy cream instead of the full 2 cups heavy whipping cream.
• Try a serving twist: Instead of pasta, spoon the chicken and sauce over cooked rice, creamy polenta, cheesy grits or even a toasted slice of crusty bread for a different take on the dish.

How to Store Chicken Parma Rosa

To keep leftovers tasting their best, transfer the chicken Parma rosa into one airtight container and any remaining pasta into another. Storing them separately prevents the noodles from soaking up too much sauce and getting mushy. The leftovers will stay fresh in the refrigerator for up to four days.

Can you freeze chicken Parma rosa?

We don’t recommend freezing chicken Parma rosa since the sauce is heavy on cream and cheese. Dairy-rich sauces don’t freeze well and can separate or turn grainy when thawed.

How do you reheat chicken Parma rosa?

Reheat leftover chicken Parma rosa in a skillet on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also reheat individual servings in the microwave, stirring halfway through to ensure even heating. If the sauce has thickened in the fridge, add a splash of water or cream before reheating to loosen it.

Chicken Parma Rosa Tips

Can you make chicken Parma rosa with chicken breasts?

Yes! You can use chicken breasts instead of thighs to make a lighter version of chicken Parma rosa. Keep in mind that white meat is leaner than dark meat, so it can dry out if overcooked. For extra flavor and juiciness, bone-in chicken breasts are a great option, though boneless skinless chicken breasts will work as well.

How else can you cook chicken Parma rosa?

If you don’t have a slow cooker, you can make this chicken Parma rosa recipe on the stovetop. In a covered Dutch oven, simmer the chicken and vegetables for 30 to 45 minutes, until the chicken reaches an internal temperature of 165°F. Stir in the cream, Parmesan and basil at the end and heat through. For even more flavor, brown the chicken thighs in a bit of oil before simmering.

What can you serve with chicken Parma rosa?

Technically, you can enjoy a bowl of chicken Parma rosa on its own, almost like a hearty stew, but we love spooning it over hot pasta. You could also serve it over other grains, like rice, creamy polenta or cheesy grits, or ladle it onto a slice of toasted Italian bread to soak up the sauce. Like many Italian favorites, this saucy dish pairs nicely with a fresh green salad, roasted vegetables or garlic bread on the side.